CN104382069B - High calsium multivitamin dried meat floss and preparation method thereof - Google Patents

Abstract

The present invention relates to a kind of food making method, specially high calsium multivitamin dried meat floss and preparation method thereof, DAGU crush molding, precook, infusion；Raw meat cleans molding, precooks；Pretreated raw meat and DAGU boil high calcium bone soup；Being processed by cube meat overvoltage pine machine after infusion, then stir-fry with high calcium bone soup, multi-vitamin and fruit juice, the little fire of flavoring for mixture, addition processed peameal is mixed thoroughly to take the dish out of the pot and is obtained primary dried meat floss；Pine is fried again through secondary.The method makes calcium dissolution by boiling DAGU, raw meat absorbs the calcium of dissolution during boiling, during parch dried meat floss, high calcium bone soup and multi-vitamin and fruit juice are received juice, the vitamin in the calcium of dissolution and multi-vitamin and fruit juice is made all to incorporate in raw meat, rich in calcium and vitamin, nutrition is abundant, good absorbing effect, unique flavor.

Description

High calsium multivitamin dried meat floss and preparation method thereof

Technical field

The present invention relates to a kind of food making method, specially high calsium multivitamin dried meat floss and preparation method thereof.

Background technology

Dried meat floss is the distinguishing products of China, is that selection fresh high-quality lean meat is cooked, presses pine, parch, stranding pine A kind of nutritious, the delicious and tasty high-grade meat products made etc. technique.Dried meat floss wide variety, has weight Gently, volume is little, be easy to carry, transport and the feature such as storage, is all-ages, is suitable for going with rice or bread, gives, trip A kind of trophism instant class processed good merchantable brand of trip.

The defect that the dried meat floss of produced in conventional processes exists: one is that nutrition is single, although belonging to high protein low fat Fat nutraceutical, but composition is only protein；Two is that taste type is single, it is impossible to meet the demand of the different consumer group.

Summary of the invention

For above-mentioned technical problem, the present invention provides a kind of calcareous content and vitamin content is higher, nutrition Abundant, the dried meat floss of good absorbing effect, concrete technical scheme is:

High calsium multivitamin dried meat floss, is prepared gained by following methods:

(1) DAGU crush molding, precook, infusion

Select the high bone of calcium content, bone crushed, will broken after bone put in the water of 80 DEG C and precook 5min, removes blood and slime, drains standby；Add the boiling water of bone mass 5 times, and add boiling water quality 5% Herba Alii fistulosi and the old ginger of 5%, big fire carries out infusion 2.5h；

(2) raw meat cleans molding, precooks

Raw meat is removed the peel, removes muscle, is boned, and along the Texture Segmentation of meat, the raw meat after cleaned is become cube meat； Cube meat after cutting is put into the 5min that precooks in the water of 80 DEG C, removes blood and slime, drain standby；

(3) soup infusion

Infusion in the DAGU soup of cube meat addition step (1) that step (2) was processed, cube meat and the matter of DAGU Amount ratio is 10:1, and big fire boils 3h；It is filtrated to get high calcium bone soup, by the cube meat after infusion and big osteodiastasis Standby；

(4) pressure pine

Cube meat overvoltage pine machine after infusion is processed, obtains scattered cube meat；

(5) multi-vitamin and fruit juice pretreatment

Select the fruits and vegetables that multivitamin content is high, clean acquisition multi-vitamin and fruit juice of squeezing the juice；

(6) spice

It is 5:2:1 that step (4) processes the mass ratio of the scattered cube meat of gained, high calcium bone soup and multi-vitamin and fruit juice, Entering in frying pan by multi-vitamin and fruit juice and high calcium bone Tonga, add flavouring agent, little fire stirring is until flavouring agent is completely dissolved； The addition of flavouring agent is the 20% of scattered cube meat quality；Add scattered cube meat and obtain mixed material；

Flavouring agent formula is: White Sugar Quality content is 90%, Sal 10%；

(7) pine is fried

Little fire stir-fries mixed material, until the bottom of a pan no liquid, adds the processed pea of scattered cube meat quality 2.5% Semen Glycines powder is mixed thoroughly to take the dish out of the pot and is obtained primary dried meat floss；

(8) secondary fries pine

Appropriate edible oil is poured into, it is to avoid gluing pot when frying pine, oil is first heated to 150～170 with fire in frying pan DEG C, the more primary dried meat floss that step (7) processed is put into frying pan stir-fry, parch temperature is 200 DEG C, turns over Frying 3.5h, moisture control, between 3%～4%, obtains high calsium multivitamin dried meat floss.

Can be selected for the bone that various calcium content is high, such as Os Bovis seu Bubali, fishbone, pig bone.

Raw meat is preferably pig hind shank, removes the peel, removes muscle, bones, by the raw meat after cleaned along meat Texture Segmentation becomes the cube meat that length, width and height are about 25cm × 15cm × 5cm.

Select the fruits and vegetables that multivitamin content is high, such as Fructus actinidiae chinensis, Fructus Citri tangerinae, Fructus Rosae Normalis, Fructus Citri Limoniae, Hemerocallis citrina Baroni Dish, Caulis et Folium Brassicae capitatae, Fructus Lycopersici esculenti etc., preferably apple and Fructus actinidiae chinensis, Sucus Mali pumilae: Fructus actinidiae chinensis juice mass ratio is 3:2.

High calsium multivitamin dried meat floss that the present invention provides and preparation method thereof, processes the DAGU that calcium content is high, logical Crossing and boil DAGU and make calcium dissolution, raw meat absorbs the calcium of dissolution during boiling, by high calcium bone soup during parch dried meat floss Receive juice with multi-vitamin and fruit juice, make the calcium of dissolution all incorporate in raw meat, rich in calcium with the vitamin in multi-vitamin and fruit juice And vitamin, high calsium multivitamin dried meat floss add calcium be with vitamin from food-borne raw material extract natural become Point, it being liquid and add, be fully dissolved among dried meat floss, nutrition is abundant, good absorbing effect, unique flavor.

Detailed description of the invention

It is described in conjunction with the embodiments the specific embodiment of the invention.

High calsium multivitamin dried meat floss, is prepared gained by following methods:

(1) DAGU crush molding, precook, infusion

Selecting the bone that calcium content is high, bone, with pig bone as raw material, is crushed by the present embodiment, longitudinally slit, Will broken after bone put into the 5min that precooks in the water of 80 DEG C, remove blood and slime, drain standby；Add bone matter Measuring the boiling water of 5 times, and add the Herba Alii fistulosi of boiling water quality 5% and the old ginger of 5%, big fire carries out infusion 2.5h；

(2) raw meat cleans molding, precooks

Raw meat is pig hind shank, raw meat peeling, removes muscle, bones, by the raw meat after cleaned along meat Texture Segmentation become the cube meat that length, width and height are about 25cm × 15cm × 5cm；Cube meat after cutting is put into 80 DEG C Water in precook 5min, remove blood and slime, drain standby；

(3) soup infusion

Infusion in the DAGU soup of cube meat addition step (1) that step (2) was processed, cube meat and the matter of DAGU Amount ratio is 10:1, and big fire boils 3h；It is filtrated to get high calcium bone soup, by the cube meat after infusion and big osteodiastasis Standby；

(4) pressure pine

Cube meat overvoltage pine machine after infusion is processed, obtains scattered cube meat；

(5) multi-vitamin and fruit juice pretreatment

Select Fructus Mali pumilae and Fructus actinidiae chinensis, clean acquisition multi-vitamin and fruit juice of squeezing the juice, Sucus Mali pumilae: Fructus actinidiae chinensis juice=3:2；

(6) spice

It is 5:2:1 that step (4) processes the mass ratio of the scattered cube meat of gained, high calcium bone soup and multi-vitamin and fruit juice, Entering in frying pan by multi-vitamin and fruit juice and high calcium bone Tonga, add flavouring agent, little fire stirring is until flavouring agent is completely dissolved； The addition of flavouring agent is the 20% of scattered cube meat quality；Add scattered cube meat and obtain mixed material；

Flavouring agent formula is: White Sugar Quality content is 90%, Sal 10%；

(7) pine is fried

Little fire stir-fries mixed material, until the bottom of a pan no liquid, adds the processed pea of scattered cube meat quality 2.5% Semen Glycines powder is mixed thoroughly to take the dish out of the pot and is obtained primary dried meat floss；

(8) secondary fries pine

Oil is first heated to 150～170 DEG C with fire, pours appropriate edible oil in frying pan into, it is to avoid fry during pine viscous Pot, oil is first heated to 150～170 DEG C with fire, the more primary dried meat floss that step (7) processed is put into frying pan Stir-frying, parch temperature is 200 DEG C, and stir-fry 3.5h, and moisture control, between 3%～4%, obtains high calsium multivitamin Dried meat floss.

Claims (2)

1. high calsium multivitamin dried meat floss, it is characterised in that prepared gained by following methods:

(1) DAGU crush molding, precook, infusion

Select the high bone of calcium content, bone crushed, will broken after bone put in the water of 80 DEG C and precook 5min, removes blood and slime, drains standby；Add the boiling water of bone mass 5 times, and add boiling water quality 5% Herba Alii fistulosi and the old ginger of 5%, big fire carries out infusion 2.5h；

(2) raw meat cleans molding, precooks

Raw meat is removed the peel, removes muscle, is boned, and along the Texture Segmentation of meat, the raw meat after cleaned is become cube meat； Cube meat after cutting is put into the 5min that precooks in the water of 80 DEG C, removes blood and slime, drain standby；

(3) soup infusion

Infusion in the DAGU soup of cube meat addition step (1) that step (2) was processed, cube meat and the matter of DAGU Amount ratio is 10:1, and big fire boils 3h；It is filtrated to get high calcium bone soup, by the cube meat after infusion and big osteodiastasis Standby；

(4) pressure pine

Cube meat overvoltage pine machine after infusion is processed, obtains scattered cube meat；

(5) multi-vitamin and fruit juice pretreatment

Select the fruits and vegetables that multivitamin content is high, clean acquisition multi-vitamin and fruit juice of squeezing the juice；

(6) spice

It is 5:2:1 that step (4) processes the mass ratio of the scattered cube meat of gained, high calcium bone soup and multi-vitamin and fruit juice, Entering in frying pan by multi-vitamin and fruit juice and high calcium bone Tonga, add flavouring agent, little fire stirring is until flavouring agent is completely dissolved； The addition of flavouring agent is the 20% of scattered cube meat quality；Add scattered cube meat and obtain mixed material；

(7) pine is fried

Little fire stir-fries mixed material, until the bottom of a pan no liquid, adds the processed pea of scattered cube meat quality 2.5% Semen Glycines powder is mixed thoroughly to take the dish out of the pot and is obtained primary dried meat floss；

(8) secondary fries pine

Appropriate edible oil is poured into, it is to avoid gluing pot when frying pine, oil is first heated to 150～170 with fire in frying pan DEG C, the more primary dried meat floss that step (7) processed is put into frying pan stir-fry, parch temperature is 200 DEG C, turns over Frying 3.5h, moisture control, between 3%～4%, obtains high calsium multivitamin dried meat floss.

High calsium multivitamin dried meat floss the most according to claim 1, it is characterised in that flavouring agent formula is, in vain Saccharum Sinensis Roxb. mass content is 90%, Sal 10%.